Semaine trois!

This week we made more tarts, puff pastry dough, went to Rungis and made more tarts. The first tarts of the week were Pierre Hermé’s vanilla tart and coffee tart. Half of the class made vanilla and the other half coffee. I did the vanilla. Both tarts consist of a sweet dough crust, vanilla/coffee ganache, biscuit à la cuillère soaked in vanilla/coffee syrup, vanilla/coffee cream and vanilla/coffee glaze.


Next up was making puff pastry! Regular and inverse puff pastry dough. We made it in advance (mise en place) and proceeded with a Linzer torte……Worst pastry I have eaten while in Paris.

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School trip to Rungis

This (very early) morning we went to Rungis. Rungis is a town near Paris with the largest food (wholesale) market called Marché d’Intérêt National de Rungis. The market is open from 1am to 7am. So we had to meet near school at 4:30am!! Around 5 o’clock we arrived at the market and went into the fish hall. It’s not the most pleasant smell at 5 in the morning..


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What happened in week 2

Bonjour! Sadly, I’m still unable to speak French.. I’m trying a bit tho. Alors, comme ça! I’m basically only speaking English, which isn’t my mother language, while trying to learn French. Every now and then I only know the right word in the wrong language.

This week we made a lot more than the previous week! I’m really happy we did, because otherwise it would be way too slow for my liking. In the picture above you can see my Instagram pictures of this week. I see I am missing some pictures, but to sum it up we made:

  • Tarte aux poires
  • Tarte creme d’amande + framboise
  • Tarte aux pommes
  • Tarte au citron
  • Tarte au chocolat
  • Tarte Victoria
  • Daquoise tart

I also had boulangerie Tuesday, which was awesome! We made baguettes, whole wheat and rye bread. I ate so much bread that day, you can not even imagine.

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Our meal

School started

Week one at school.. or week six as they like to call it.

The first two days were introduction, on the third day we made some dough and on day four we made a tarte aux pommes and a flan parisien. Saturday we also had a class, but only because it was open house day. Normally I don’t have school on Saturday.

If you follow me on Instagram you may have already seen this picture. We get lunch at school everyday. To show you what it looks like (how much food we get), here is a picture. Its so much food… But as I’m just a student, I’m stuffing myself at school as it’s free. Then I’ll just eat something simple for dinner.

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Galette des rois

My first week in Paris

Sunday I made chocolate macarons and a galette des rois(king cake) with my neighbor. Both my neighbors don’t really like to eat pastry so I was forced to bring the whole galette home. The galette is eaten at the beginning of the year until fasting. In the cake there is a hidden object. If you eat the piece with that object, you are king of the day and get to wear a crown.

chocolate macarons

The chocolate macarons we made. The macarons are made with French meringue and a chocolate ganache.

I went to the Decorative Arts Museum of Paris on Wednesday and ate a delicious baguette from Eric Kayser at Rue de l’Échelle.

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Pierre Hermé

Of course my parents did not only wanted to eat the viennoiseries from des Gâteau et du Pain while in Paris, so we got some stuff at Pierre Hermé as well.

From January 20 to 9 March there is this thing called Fetish infinement citron. During this period the Pierre Hermé shops have a large amount of lemon flavored pastries. We tried the cheesecake infiniment citron.


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pain chocolat

des Gâteaux et du Pain

My parents drove me to Paris and stayed here a couple of days. Of course, while in Paris one must eat. After running some errands we got hungry and went to des Gâteau et du Pain. The store looks very nice and smelled like delicious breads. They sell breads, pastries, viennoiseries(croissants etc), cookies, cakes and chocolates. We brought some viennoiseries home. Next time I’ll try some pastry!

chausson aux pommes

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ma baguette

Hello France

I have arrived in France. Everything has been typical French since my arrival. I don’t understand what the people are saying, things are expensive, I have gotten more paperwork in these couple of days than in the past year and I see people walking around with baguettes in their hands. Those baguettes they are carrying are not packaged. No no, they hold it with a napkin. Apparently that’s normal. I’ll try to make photo’s next time, it was already dark out when I saw those people. :p

Today I had to go to the bank and afterwards we walked past La Grande Epicerie De Paris. I think this is the nicest supermarket I have ever been to! I had a baguette Parissien(I think) which consisted of a light brown baguette, butter, ham, cheese and a pickle. The photo above was my lunch.

Anyway, school is starting real soon.  Lot’s of things are going to change and I’m excited. My pastry life will begin!

I have some resolutions for the coming year or so. This is for you guys to read, but also for myself to track what I did and when.

For the blog:

  1. Photograph everything I create at Ferrandi
  2. Blog about it at least weekly
  3. Make a food (at least pastry) diary of what I ate


  1. Eat all the pastry I want but without getting fat, so working out (and staying healthy) is a must
  2. Get to know Paris very well
  3. Speak French at least at a basic level
  4. Go to Disneyland
  5. Have lots of fun
  6. Learn drinking wine
Croissant Ispahan

Short trip

The 17th and 18th of December I went to Paris with my mom to arrange my stay in Paris. We went with the high speed train Thalys early in the morning. We visited Pierre Hermé’s shop at Rue Bonaparte and bought a kouign amann, croissant ispahan, bostock and a cannelé. We walked a little bit further and ate all the goodies at Place Saint-Sulpice.

Saint Surpice

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Paris here I come!

Two weeks ago I received very exciting news: I got accepted to the intensive program of pastry of Ferrandi in Paris!

You probably haven’t heard of Ferrandi, but this is one of the best (or maybe the best) culinary schools. Read this article called “A l’école Ferrandi, le Harvard de la gastronomie” – At the school Ferrandi, the Harvard of gastronomy.

Last year I wrote here about wanting to be pro and get a Le Cordon Blue patisserie diploma. It was more so of a wish than a goal as I was studying IDE and planning to continue to graduate (with a Masters degree).

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